Chicken with Lemon Sauce

Ingredients

• boneless skinless chicken breasts- 3-4lbs (save 1½-2lbs for Day 2-Slow Cooker Chicken Tortilla Soup)
• Bell pepper, green- 1, deseeded and diced
• Green onions, trimmed and diced (store half for Day4- Southwest Chicken Enchiladas)
• Juice from 2 lemons or lemon juice- ½ cup
• STAPLES:
• Vegetable oil- ¼ cup
• Corn starch- 3 tbspns dissolved in 2 cups water

Instructions

1. Place chicken breasts, one at a time, between two sheets of plastic wrap and beat chicken with a meat tenderizer until flat
2. Heat oil in skillet over medium-high heat
3. Saute chicken until brown and cooked thoroughly, approximately 5 minutes each side, then transfer to plate
4. Store about two cooked chicken breasts (about 1/3) for Day 4- Southwest Chicken Enchiladas
5. In the same skillet combine lemon juice, corn starch water, bell pepper and half of green onions (store half for Day 4- Southwest Chicken Enchiladas)
6. Bring to boil over medium-high heat while stirring, approximately 1 minute
7. Add chicken breasts and spoon sauce over the chicken